Careme Recipes

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast (or Kroger® Fresh Natural Pork Shoulder Butt Bone In) 2.5–3 lb $4.79/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion, sliced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, minced $2.79
• Organic Green Cabbage (or Organic Red Cabbage) 1 small head (or 1/2 large), thinly sliced $2.49/lb
• Organic Cucumber 1, diced $1.29
• Simple Truth Organic® Roma Tomatoes (optional) 2, diced (optional kid-friendly topping) $3.99
• Olive oil 1 tbsp
• Chicken stock or water 1 cup
• Ground cumin 2 tsp
• Smoked paprika (or regular paprika) 2 tsp
• Dried oregano 1 tsp
• Salt 2 tsp, plus more to taste
• Black pepper 1 tsp
• Optional: apple cider vinegar 1 tbsp
• Tortillas (corn or flour) 12–16 small
• Optional toppings: yogurt/sour cream, shredded cheese, hot sauce as desired

Instructions

1. Slow cooker: Rub pork with salt, pepper, cumin, paprika, and oregano. Place sliced onion and garlic in the slow cooker, set pork on top, add stock/water and optional vinegar.
2. Cook: Low 8–9 hours (or High 4–5 hours) until very tender.
3. Shred: Transfer pork to a bowl and shred with two forks. Skim excess fat from the cooking liquid if desired. Stir a few spoonfuls of cooking liquid back into the pork to keep it juicy; taste and re-salt if needed.
4. Make crunchy slaw base: Toss sliced cabbage with a pinch of salt and a tiny splash of vinegar (or lime/lemon if you have it). Let sit 10 minutes to soften slightly.
5. Cucumber topping: Mix diced cucumber (and optional tomato) with a pinch of salt; add a small splash of vinegar/lime if you like.
6. Serve family-style: Warm tortillas on a dry skillet (stove) or wrapped in foil in a low oven. Let everyone build tacos with pork + cabbage + cucumber (and any optional toppings).

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak (6 oz each) 2 steaks (12 oz total) + add 1 extra steak if you want more meat for kids $7.49
• Kroger® Gold Potatoes 2 lb, cut into 1-inch chunks $4.99 (5 lb bag)
• Brussels Sprouts 1.5 lb, halved $3.99/lb (or Kroger® Brussels Sprouts Halves 12 oz)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Olive oil 3 tbsp, divided
• Butter (optional) 1 tbsp (for finishing steak)
• Salt to taste
• Black pepper to taste
• Optional: balsamic vinegar or apple cider vinegar 1–2 tsp (for sprouts)

Instructions

1. Oven (potatoes + sprouts): Heat oven to 425°F. On a large sheet pan, toss potatoes with 1 1/2 tbsp olive oil, salt, and pepper. Roast 15 minutes.
2. Add Brussels: Toss halved sprouts with 1 1/2 tbsp olive oil, minced garlic, salt, and pepper. Add to the sheet pan (or a second pan) and roast 18–22 minutes more, stirring once, until potatoes are crisp and sprouts are browned.
3. Cook bison (grill or stove): Pat steaks dry; season generously with salt and pepper. Grill over medium-high (or sear in a hot skillet with a little oil) about 3–4 minutes per side for medium-rare to medium (bison is best not overcooked). Rest 5 minutes.
4. Finish: Optional—top resting steaks with a small pat of butter. Optional—sprinkle sprouts with a tiny splash of balsamic/cider vinegar for brightness.
5. Serve: Slice steaks against the grain so kids can take smaller pieces. Plate with roasted potatoes and sprouts.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 2 lb $7.99 (sale)
• Organic Cauliflower 1 large head (about 2 lb), cut into florets $3.49/lb
• Kroger® Fresh Trimmed Green Beans Bag 2 bags (24 oz total) $4.49 (12 oz)
• Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, minced $2.79
• Simple Truth Organic® Baby Dill (or Thai basil if preferred) 2 tbsp chopped (optional but great) $2.79
• Olive oil 3 tbsp, divided
• Butter 3 tbsp
• Salt to taste
• Black pepper to taste
• Optional: lemon juice or vinegar 1–2 tbsp

Instructions

1. Oven: Heat to 425°F. Put cauliflower florets on a sheet pan; toss with 2 tbsp olive oil, salt, and pepper. Roast 20–25 minutes, stirring once, until browned and tender.
2. Bake shrimp (oven): While cauliflower roasts, put shrimp in a 9x13 baking dish. Toss with melted butter, 1 tbsp olive oil, minced garlic, salt, pepper, and optional dill. Bake 8–10 minutes until shrimp are just pink and opaque (don’t overcook).
3. Green beans (stove): While shrimp bakes, sauté green beans in a large skillet with a drizzle of olive oil and a pinch of salt over medium-high, 6–8 minutes until crisp-tender. Add a splash of water to help steam if needed.
4. Finish: Add optional lemon juice/vinegar to the shrimp pan sauce and/or the green beans for brightness.
5. Serve: Spoon shrimp with some of the garlicky butter sauce, with roasted cauliflower and green beans on the side.